| comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in ivory coast and brazil. | to compare the spontaneous cocoa bean fermentation process carried out in different cocoa-producing regions, heap and box (one ivorian farm) and box (two brazilian farms) fermentations were carried out. all fermentations were studied through a multiphasic approach. in general, the temperature inside the fermenting mass increased throughout all fermentations and reached end-values of 42-48°c. the main end-products of pulp carbohydrate catabolism were ethanol, lactic acid, acetic acid, and/or mann ... | 2011 | 21569940 |